 |
Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
|
I don't know where this recipe originally came from, but my mother used to prepare it for our family when I was little, and now I love to make it, says Jenny Cook from Eau Claire, Wisconsin. A sweet and tangy sauce nicely coats chicken that's ready to serve in just a few hours. Ingredients:
6 boneless skinless chicken breast halves (4 ounces each) |
3/4 cup thawed lemonade concentrate |
3 tablespoons ketchup |
2 tablespoons brown sugar |
1 tablespoon cider vinegar |
2 tablespoons cornstarch |
2 tablespoons cold water |
Directions:
1. Place chicken in a 5-qt. slow cooker. In a small bowl, combine the lemonade concentrate, ketchup, brown sugar and vinegar; pour over chicken. Cover and cook on low for 2-1/2 hours or until chicken is tender.
2. Remove chicken and keep warm. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high for 30 minutes or until thickened. Return chicken to the slow cooker; heat through. Yield: 6 servings.
|
|